Italian Penicillin Soup

Craving a soup that soothes the soul and excites your taste buds? Italian Penicillin Soup is absolutely dreamy—brimming with deep garlic aroma, juicy chicken, tender pasta, and a blast of bright lemon.

This is my go-to comfort soup for sniffles, chilly nights, and anytime I want a hearty meal that feels like a hug in a bowl. It’s our family’s “magic cure” recipe—delicious, easy to make, and ready in just under an hour. With plenty of fresh herbs, a parmesan finish, and an irresistible savory broth, it’s the Italian answer to classic chicken noodle soup.

Whether you’re under the weather or just want something that tastes like pure comfort, this is the soup you’ll come back to again and again. Ladle up a bowl for cozy nights in, or serve to friends with crusty bread for a get-well-soon feast.

Why You'll Love This Recipe

• Boosts body and spirit: Packed with immune-loving garlic, lemon, and herbs to comfort and revive.
• Easy one-pot meal: Minimal cleanup and maximum flavor—you’ll love how fast it comes together.
• Rich, satisfying flavor: Bold Italian seasoning, savory chicken, and a zing of fresh lemon make every spoonful exciting.
• Customizable for any diet: Easily swap in gluten-free pasta or make it vegetarian for everyone to enjoy.

Key Ingredients for Italian Penicillin Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In Chicken Thighs

These provide rich flavor and natural collagen, creating a luscious, healing broth. Skin-on or skinless both work. If you’re short on time, boneless thighs or rotisserie chicken can be used, though the broth may be less silky.

Garlic

A whole head of garlic delivers classic “penicillin” power and unmistakable depth. Don’t worry—it mellows and sweetens as it simmers. For extra punch, toss in a few extra cloves, or substitute with roasted garlic for a sweeter profile.

Orzo Pasta

Tiny orzo is the traditional pick, absorbing the soup’s goodness without going mushy. Ditalini, small shells, or even rice can be swapped in. For gluten-free, use a chickpea or rice-based pasta.

Lemony Finish

Fresh lemon juice brightens the whole pot and gives this soup its signature lift. Add more to taste, or try Meyer lemons for a subtler tang. In a pinch, a splash of white wine vinegar works too.

Fresh Herbs

A generous sprinkle of parsley and dill at the end adds lively color and flavor. Basil or fresh thyme also make wonderful additions if you’re feeling creative.

Instructions for Italian Penicillin Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Vegetables and Garlic

Heat olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Cook, stirring often, until softened and just golden, about 5 minutes. Add the garlic and continue to sauté for 1-2 minutes until fragrant but not browned.

Sear the Chicken

Scoot the veggies to the side and add the chicken thighs to the pot. Sear on both sides until lightly browned, about 2-3 minutes per side. This step locks in flavor and gives the soup a rich foundation.

Simmer the Broth

Pour in the chicken broth, add bay leaf, Italian seasoning, red pepper flakes (if using), and a big pinch of salt and pepper. Bring to a gentle boil, then lower to a simmer. Let cook uncovered for 20 minutes, until chicken is cooked through and tender.

Shred the Chicken & Cook the Orzo

Remove the chicken thighs and set aside to cool slightly. Stir in the orzo and let simmer until tender, about 9 minutes. While the pasta cooks, use two forks to shred the chicken off the bones, discarding bones and any large fat.

Finish with Lemon and Fresh Herbs

Return shredded chicken to the pot. Stir in lemon zest and juice. Add chopped parsley and dill. Taste and adjust for salt, pepper, and more lemon if desired.

Serve

Ladle soup into bowls and finish with extra fresh herbs and a generous sprinkle of grated parmesan cheese. Serve hot!

Recipe Variations

Make It Vegetarian

Swap the chicken for two cans of drained chickpeas and use vegetable broth. You’ll still get wonderful flavor and creamy richness—just finish with a drizzle of good olive oil!

Gluten-Free Option

Use gluten-free orzo, ditalini, or even cooked rice in place of traditional pasta for a completely gluten-free bowl of comfort.

Amp Up the Greens

Stir in a few big handfuls of baby spinach, kale, or chopped escarole during the last 5 minutes of cooking for added nutrients and color.

More Garlic, More Power

Roast a whole head of garlic ahead of time and blend it into the broth for an extra depth of sweetness and softness. Or, thinly slice and add more raw garlic at the end for even stronger “penicillin” magic.

Spicy Sicilian Style

Add a teaspoon of Calabrian chili paste or more red pepper flakes to give your soup a bold, warming kick.

Serving Suggestions

Pair your Italian Penicillin Soup with slices of warm, crusty Italian bread or garlic toast for dunking. It’s also fantastic with a simple green salad dressed with lemon and olive oil. For an elegant touch, top each bowl with extra fresh herbs, more grated parmesan, and cracked black pepper.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The orzo may absorb more liquid, so add a splash of extra broth or water when reheating on the stovetop over medium-low heat. For freezer storage, leave out the pasta, freeze the rest for up to 3 months, and add freshly cooked orzo when reheating for best texture.

Frequently Asked Questions About Italian Penicillin Soup (FAQ)

Q: Can I use chicken breast instead of thighs?
A: Yes! Boneless, skinless chicken breast works too, though thighs offer more flavor and tenderness. Adjust simmer time to avoid overcooking the breast.

Q: What can I use if I don’t have orzo?
A: Ditalini, small shells, or even cooked rice are great alternatives that hold up well in broth. You can also use gluten-free pasta.

Q: How do I make this soup even more immune-boosting?
A: Add extra garlic, toss in a bundle of fresh thyme, and finish with a squeeze more lemon for a nutritional boost and even brighter flavor.

Thanks for stopping by to try my favorite Italian Penicillin Soup! This is pure comfort in a bowl and a delicious tradition in our home. If you make it, please leave a comment or a rating below—I’d love to hear how it turned out for you!